Empire Diner Patty Melt Recipes

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DINER-STYLE PATTY MELT



Diner-Style Patty Melt image

This classic diner mash-up of a grilled cheese sandwich and a hamburger is stuffed with thick, sweet rings of pan-seared onion.

Provided by Anna Stockwell

Categories     Sandwich     Dinner     Hamburger     Onion     Cheese     Cheddar     Sauté     Lunch     Cook Like a Diner     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield 4 servings

Number Of Ingredients 8

1 pound ground beef chuck (20% fat), or 4 vegetarian patties such as Lightlife Plant-Based Burgers
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 slices rye bread
2 tablespoons vegetable oil, divided
1 large onion, sliced into 1/4" rounds
8 thin slices cheddar, American, or Swiss cheese
8 teaspoons mayonnaise, divided

Steps:

  • Season beef with salt and pepper; divide into 4 patties. Form each patty into a thin oval that is slightly larger than a slice of bread you're using.
  • Heat 1 Tbsp. oil in a large skillet or griddle, preferably cast iron, over medium-high. Cook onion slices in a single layer, being careful not to let rings separate, until softened and charred, about 4 minutes per side. Transfer to a plate and divide into individual rings.
  • Add remaining 1 Tbsp. oil to skillet. Working in batches if needed, cook patties, pressing flat with a spatula, until browned but still pink in the center, about 1 1/2 minutes per side. Transfer to a plate.
  • Wipe out skillet and reduce heat to medium-low. Top each slice of bread with 1 cheese slice, 1 patty, one-quarter of the onions, another slice of cheese, then a second slice of bread. Spread tops of each sandwich with 1 tsp. mayonnaise. Working in batches if needed, cook sandwiches, mayo side down, spreading the top of each sandwich with 1 tsp. mayonnaise, until golden brown, about 3 minutes. Flip and continue to cook until bread is golden brown and cheese is melted, about 3 minutes.

DINER-STYLE PATTY MELT



Diner-Style Patty Melt image

These patty melts are quick to put together, and are better than a diner because they're not nearly as greasy!

Provided by thedailygourmet

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 35m

Yield 4

Number Of Ingredients 11

2 tablespoons unsalted butter
1 tablespoon olive oil
3 large yellow onions, thinly sliced
1 teaspoon salt
½ teaspoon ground black pepper
1 pound ground beef
1 teaspoon garlic salt
¼ teaspoon black pepper
4 slices Swiss cheese
8 slices rye bread
8 teaspoons butter

Steps:

  • Heat butter and oil in a Dutch oven. Add onions, season with salt and pepper, cook, stirring continually, for 3 minutes. Cover with a lid and allow onions to caramelize, stirring occasionally to prevent burning, about 20 minutes.
  • Meanwhile, combine ground beef, garlic salt, and pepper in a bowl and mix thoroughly. Shape ground beef into 4 rectangular patties.
  • Cook patties in a skillet over medium-high heat, flipping once, 3 to 4 minutes per side. Add a slice of Swiss cheese to each patty and top each with an equal amount of caramelized onions.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Spread 1 teaspoon butter over each slice of bread. Broil until lightly golden and toasted. Assemble patty melts and serve immediately.

Nutrition Facts : Calories 677.1 calories, Carbohydrate 43.4 g, Cholesterol 133.8 mg, Fat 41 g, Fiber 5.7 g, Protein 33.6 g, SaturatedFat 20.1 g, Sodium 1639.7 mg, Sugar 7.6 g

DINER-STYLE PATTY MELT



Diner-Style Patty Melt image

Provided by Molly Yeh

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 14

1/4 cup mayonnaise
4 teaspoons Dijon mustard
2 teaspoons ground caraway
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
1/2 small onion, sliced
1/2 small red bell pepper, sliced
10 ounces (283 grams) 80/20 ground beef
2 teaspoons Worcestershire sauce
4 slices store-bought frozen garlic, butter and parsley Texas Toast
2 slices Swiss cheese
2 slices yellow American cheese
Ketchup, for serving

Steps:

  • Stir together the mayonnaise, mustard, caraway, 1/4 teaspoon of salt and several grinds of black pepper in a small bowl and set aside.
  • Heat a 2-burner griddle over medium heat. Melt 1 tablespoon of the butter over the surface of the griddle. Add the onions and peppers and season with 1/4 teaspoon salt. Cook, tossing occasionally, until tender and golden, 8 to 10 minutes. Push to one side of the griddle and Scrape the griddle clean.
  • Combine the beef, Worcestershire and 3/4 teaspoon salt in a medium bowl and mix with your hands to combine. Form into 2 oval patties about 1/2 inch thick each, slightly larger than the size of the slices of toast (they will shrink a little as they cook). Season both sides of the patties with the remaining 1/4 teaspoon of salt and a couple cranks of black pepper.
  • Melt the remaining tablespoon of butter on the grill over medium to medium-high heat. Add the patties on one side of the griddle and press to flatten with a metal spatula. Cook, flipping once, until browned and almost cooked through, 2 to 3 minutes per side. Meanwhile, lay the Texas toast down on the other side of the griddle. Toast one side, 1 to 2 minutes, then remove to your cutting board.
  • To assemble, spread the toasted side of 2 pieces of bread with half of the mayo mixture. Add a slice of Swiss cheese to each, then a burger patty. Top with the onion mixture and the American cheese. Spread the remaining mayo mixture on the toasted sides of the last 2 pieces of Texas Toast and top the sandwiches mayo-side down.
  • Set the sandwiches on the griddle over medium low heat. Toast, flipping once, until the cheese is melted and the bread is crisp and toasty, about 3 minutes per side. Cut in half to serve, with ketchup on the side.

CLASSIC PATTY MELT



Classic Patty Melt image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
6 tablespoons unsalted butter
1 large onion, thinly sliced
Kosher salt and freshly ground black pepper
1 1/4 pounds ground beef (80 percent lean)
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
8 slices rye bread
About 1/2 pound sliced Swiss cheese

Steps:

  • Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until very soft and golden, about 25 minutes. Transfer to a small bowl.
  • Mix the ground meat with the ketchup, Worcestershire, onion powder, 1 teaspoon salt and a few grinds of pepper. Form the meat into 4 oblong patties in the approximate size and shape of the bread (they should be a little less than 1/2-inch-thick).
  • Add 1 tablespoon butter to the skillet and heat it over medium-high heat until the foam subsides. Add the patties and cook, turning once, until cooked to medium doneness, about 2 1/2 minutes per side. Add salt and pepper, if desired. Transfer to a plate.
  • Wipe the skillet clean. Butter one side of half of the bread slices, then place them butter-side down in the skillet. Add a slice of cheese on top of each slice of bread, then add the patties and onions. Lay one more slice of cheese on top of the onions, then add the top slices of bread. Butter the top of the bread. Flip the sandwiches and cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Transfer to a cutting board and cover loosely with foil. Cook the remaining sandwiches with the remaining butter in the same manner.
  • Cut the patty melts in half and serve immediately.

PATTY MELT



Patty Melt image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 sandwiches

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons vegetable oil, plus more for oiling the griddle
3 large onions, sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
1 1/2 pounds ground beef (85 percent lean, 15 percent fat)
8 ounces ground pork
1 tablespoon Worcestershire sauce
12 slices rye bread
24 slices Swiss cheese

Steps:

  • Melt 2 tablespoons of the butter with the vegetable oil in a large saute pan over medium-low heat. Add the onions and 1/2 teaspoon salt. Cook until the onions are golden and caramelized, 25 to 30 minutes. Set aside.
  • In a medium bowl, combine the beef, pork, Worcestershire, 1 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture into 6 equal portions and form each into a patty in the shape of and a little larger than a slice of the rye bread.
  • Add some oil to a large griddle pan and set it over medium-high heat. When the pan is hot, add the burgers in batches if needed, being careful not to crowd the pan. Cook for 3 to 4 minutes on each side for medium doneness. Remove the burgers to a platter and cover loosely with foil. Repeat with the remaining burgers if needed.
  • Set a large skillet or griddle pan over medium-low heat (or wipe out the griddle pan from the burgers and use that). Butter one side of each slice of rye bread with 1/2 tablespoon of the remaining butter and place the bread slices butter-side down on the griddle. Lay 2 slices of cheese on 6 of the bread slices, then add a burger, one-sixth of the onions and 2 more slices of cheese on top. Place one of the remaining bread slices on top of each sandwich, buttered-side up. Cook until the bottoms are golden brown and the bottom cheese is melted, 2 to 3 minutes. Using a spatula, flip the sandwiches to toast the other sides and melt the cheese, another 2 to 3 minutes. Remove to a platter and cover loosely with foil.
  • Slice each sandwich in half to serve.

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